Noodle Pancake With Mixed Vegetables
|Spaghetti||8 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Chinese pea pods||1⁄2 Pound|
|Mushrooms||1⁄2 Pound, sliced|
|Green onions||1 Bunch (100 gm), cut into 2 inch pieces|
|Carrots||4 Medium, sliced|
|Minced peeled gingerroot||1 Teaspoon|
|Soy sauce||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
1. In saucepot, prepare spaghetti as label directs; drain well and let cool.
2. In 1-cup measure, mix cornstarch with 1/2 cup water. In 4-quart saucepan over medium high heat, in 3 tablespoons hot salad oil, cook pea pods, mushrooms, green onions, carrots, and ginger, stirring often, until vegetables are tender-crisp. Stir in soy sauce, sugar, and 2 cups water, then cornstarch mixture. Cook, stirring, until sauce thickens. Keep warm.
3. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, arrange spaghetti to form a 10-inch pancake, pressing spaghetti to skillet with pancake turner. Cover; cook 5 minutes or until pancake is golden on bottom. Invert pancake onto large plate.
4. In same skillet over medium heat, heat 2 more tablespoons oil until hot. Carefully slide pancake back into skillet; cover and cook 5 minutes or until golden on other side.